Recipe: Perfect Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)

Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!). Great recipe for Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!). If you want a thicker Gumbo use more flour and oil to make more roux. I add in a few boiled eggs about half an hour before it's done.

Grandma was cajun french and taught me how to make the best roux ever. The dutch oven became mine and here is my version of my favorite chicken and sausage gumbo I've been perfecting over the last few years now. Some people think that New Orleans cuisine is Cajun cuisine. You can have Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) using 10 ingredients and 14 steps. Here is how you cook it.

Ingredients of Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)

1. You need of all-purpose flour.
2. You need of vegetable oil.
3. You need of celery.
4. It's of green bell pepper.
5. It's of onion.
6. You need of White meat chicken.
7. It's of smoked sausage.
8. Prepare of salt.
9. Prepare of pepper.
10. Prepare of water.

It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy because most of it is highly seasoned. My mother taught me how to make Gumbo.

Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) instructions

1. Boil chicken in water until cooked..
2. Remove chicken. Save broth from chicken..
3. Pull chicken apart into shredded pieces or chunks removing any fat or tendons. Set aside..
4. Dice vegetables. Set aside..
5. Chop sausage. Set aside..
6. In large pot pour in vegetable oil. Heat on medium heat for about 2 minutes..
7. Pour flour in with oil and stir. You may need to add a bit more flour. You want it to have the consistency of a thin paste..
8. Constantly stir scraping bottom of pot. Do this until roux is very dark. About the color of brown gravy but darker. The stirring and scraping are very important. If you let it sit too long you'll burn the roux..
9. Once roux is darkened add your vegetables. Stirring constantly for 2 to 3 minutes..
10. Pour broth from chicken into pot. The roux will look like it's not mixing. Don't worry. As you cook it it will mix in evenly..
11. Add chicken and sausage. Add more water if needed to cover all ingredients plus some (real Gumbo is thin and watery, not thick). Probably another 2 or 3 cups..
12. Cook for about 1 1/2 to 2 hours. Stirring occasionally..
13. Serve over rice..
14. Season to taste..

See great recipes for Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) too! Cajun gumbo is popular in southwestern Louisiana, and is also made with a dark roux, shellfish or chicken, does not contain tomatoes, and is generally topped with parsley and green onions. Sausage or ham can be added to both variations. I will also smoke my chicken on a smoker outside to give my gumbo a little bit of smokey flavor. Sometimes I make my own shrimp/seafood stock, and if I remember I bring crawfish with me up North from Atlanta to add in the gumbo.